Pecan Brownie Ice Cream Bars
Ingredients
- 1/2 cup (50g) pecans
- 1 Tbsp (7g) coconut flour
- 1/4 cup (25g) raw cacao
- Pinch good-quality salt
- 6-7 (120-140g) Soft Medjool dates
- 1 litre of your favourite ice cream
Preparation
Line a 10-15cm square tin with baking paper. Add all ingredients except the dates to a food processor and pulse until very small crumbs form.
Add the pitted dates and pulse until the mixture starts to clump together. If it does not, add more dates. Press the mixture into the tin.
Remove ice cream from the freezer, transfer to a bowl, and let soften for 10 minutes. Whip with electric beaters until fluffy, about 30 seconds. Spread over the base and freeze for 2 hours.
Serving
To serve, remove from freezer and run the tin under hot water for 10-20 seconds. Remove the slice and cut into desired bars with a sharp knife.
Serve topped with optional berries and store any leftovers in an airtight container in the freezer.
